RU2340248C1 - Method of manufacturing preserved rolls - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: cans are manufactured by cutting and blanching porcini, blanching and mincing garlic, mincing salted pork fat and mixing the above components with table salt and hot black pepper producing minced meat. Pork is cut and tenderised, minced meat is laid on the pork, rolled and fried in cooking fat producing rolls. Potatoes are cut and fried in melted fat, onions and carrots are cut and sauteed in margarine, fresh green peas are frozen, wheat flour is sauteed in margarine; potatoes, onions, carrots, fresh green peas, wheat flour, sour cream, sugar, table salt and hot black pepper are mixed without oxygen access producing garnish. The rolls, garnish and mushroom broth are packed, hermetically sealed and sterilised.

EFFECT: cans are of increased digestibility.

Description

The invention relates to the production technology of canned meat and vegetables.

There is a method of producing a culinary dish "Onar Rolls", which includes preparing the recipe components, cutting and joint grinding with bacon and garlic salt, cooking, separating from the broth and cutting porcini mushrooms and mixing the listed components to produce minced meat, cutting and sautéing in onion margarine onions, sautéing in margarine and cooling to a temperature of 60-70 ° C of wheat flour, adding to it part of the mushroom broth, kneading to a homogeneous consistency, adding the remaining part of the mushroom broth, cooking for 25-30 minutes, adding salt and pepper at the end of cooking, filtering, adding onions and boiling to obtain a sauce, cutting, beating and sprinkling pork with table salt, laying minced meat on it, twisting, frying in cooking oil , pouring the sauce and stewing until ready to get the main component and garnishing it with fried potatoes, carrots, stewed in sour cream sauce and canned green peas to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the peoples of Russia. - SPb .: ProfiKS, 2003, p. 145-146).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned rolls involves preparing the recipe components, cutting and blanching porcini mushrooms, blanching and chopping garlic on top, chopping lard on top and mixing the listed ingredients with table salt and bitter black pepper to produce minced meat, cutting and beating pork, minced meat on it, twisting and frying in cooking oil to produce rolls, cutting and frying in potato melted fat, cutting and sautéing in margarine p onions and carrots, freezing fresh green pea grains, passing wheat flour in margarine and mixing potato, onions, carrots, green peas, wheat flour, sour cream, sugar, table salt and bitter pepper without access to obtain a side dish, packing rolls , garnish and mushroom broth at the following consumption of components, parts by weight:

pork 590.36-742.42 cooking oil 33.33 melted fat 7.41 margarine 22.84 bacon 33.33 White mushrooms 203.17 garlic 8.53-9 onion 140.4-142.2 carrot 118.3-121.33 potatoes 188.37-217.35 green pea 121.11 Wheat flour 18.06 sour cream 27.78 sugar 1,67 salt 12 black bitter pepper 0.3 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared porcini mushrooms are cut and blanched in hot water. Prepared garlic is blanched and ground in a spinning top. The prepared fat is crushed on a top. The listed components are mixed with salt and black bitter pepper to obtain minced meat.

The prepared pork is chopped and beaten, and then the minced meat is laid on it, twisted and fried in cooking oil to produce rolls.

Prepared potatoes are cut and fried in melted fat. Prepared onions and carrots are chopped and sautéed in margarine. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in margarine. The listed components are mixed without oxygen with sour cream, sugar, salt and black bitter pepper to obtain a side dish.

Rolls, side dish and mushroom broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. She was 2.5 · 10 ⁵ for the experimental product and 2.1 · 10 ⁵ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned rolls, which includes preparing the recipe components, cutting and blanching porcini mushrooms, blanching and chopping garlic on a top, chopping bacon on top and mixing the listed components with table salt and bitter black pepper to produce minced meat, cutting and beating pork, laying it out minced meat, twisting and frying in cooking oil to produce rolls, cutting and frying in melted fat of potatoes, cutting and sautéing onions and carrots in margarine, freezing making fresh green pea grains, transferring wheat flour in margarine and mixing potato, onions, carrots, green peas, wheat flour, sour cream, table salt sugar and black bitter pepper without access to obtain a side dish, packing rolls, side dish and mushroom broth with the following consumption of components, parts by weight: pork 590.36-742.42 cooking oil 33.33 melted fat 7.41 margarine 22.84 bacon 33.33 White mushrooms 203.17 garlic 8.53-9 onion 140.4-142.2 carrot 118.3-121.33 potatoes 188.37-217.35 green pea 121.11 Wheat flour 18.06 sour cream 27.78 sugar 1,67 salt 12 black bitter pepper 0.3 mushroom broth before the release of the target product 1000, sealing and sterilization.